title: Clostridium difficile in seafood and fish.
abstract: The objective of this study was to determine the prevalence of Clostridium difficile contamination in retail seafood and fish from Canadian grocery stores. C. difficile was found in 4.8% (5/119) of the samples. This study, combined with studies of other food sources, suggests that widespread contamination of food is common.
authors.affiliation: Department of Pathobiology, Ontario Veterinary College, University of Guelph, Ontario, Canada. dmetcalf@uoguelph.ca
authors.forename: Devon
authors.initials: D
authors.lastname: Metcalf
authors.forename: Brent P
authors.initials: BP
authors.lastname: Avery
authors.forename: Nicol
authors.initials: N
authors.lastname: Janecko
authors.forename: Nancy
authors.initials: N
authors.lastname: Matic
authors.forename: Richard
authors.initials: R
authors.lastname: Reid-Smith
authors.forename: J Scott
authors.initials: JS
authors.lastname: Weese
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D001427:Bacterial Toxins / Q000096:biosynthesis; D016360:Clostridioides difficile / Q000145:classification / Q000187:drug effects / Q000235:genetics / Q000302:isolation & purification*; D016521:Electrophoresis, Gel, Pulsed-Field; D005399:Fishes / Q000382:microbiology*; D005838:Genotype; D006801:Humans; D008826:Microbial Sensitivity Tests; D058889:Molecular Typing; D021521:Ribotyping; D017747:Seafood / Q000382:microbiology*
chemical_list: D000900:Anti-Bacterial Agents; D001427:Bacterial Toxins